This is a Variation on a Root Formula, a simplified recipe that shows which ingredients
are core and which can be changed to create different flavor combinations or use what you
have on hand. See our other variations at the bottom of the Root Formula page.
This 15-Minute Skillet Stew is your new weeknight BFF. Along with a few other recipes, this is one I rely on when I don’t know what’s for dinner. If you just have canned beans and diced tomatoes in the pantry, dinner is 15-minutes away. It is incredibly simple but packs an enormous amount of flavor, especially if you add toppings.
What the Planetarian Life Recipe Testers said
I could go on and on about how you need this stew in your weeknight rotation, but I’ll let a few of our recipe testers tell you what they think:
“I consider this one a major hit. Incredibly easy, few ingredients, appetizing, delicious, and filling! I love it. Will definitely make it over and over.”
“Really did take only 15 minutes! So delicious and perfect comfort food for a cold night. I just used beans I had on hand – 1 can of pinto and 1 black – worked great. This will definitely be in the weeknight rotation!”
“We loved this easy supper, composed of ingredients we’re likely to have on hand.”
“This. Is. Phenomenal.”
We’ve created several different versions for you, but it’s a formula – you can use almost any combination of beans, spices, fresh herbs, and toppings to make your own quick bean stew. Got kids? The white bean version was a winner with our littles.
Serve 15-minute Skillet Stew over ANYTHING
The versatility of this dish doesn’t stop. Not only is it an easy formula, you can put your stew on anything from baked potatoes and sweet potatoes to hardy greens and rice or grains. You can also eat it on its own, as a simple stew, for two people.
Go to town with toppings
These 15-minute skillet stews are flavorful and delicious on their own, but the addition of a few simple toppings takes them to the next level. Fresh herbs, mango chutney, toasted nuts, roasted smoky pepitas, pickled onions, caramelized onions, hot sauces, yogurt (plant-based or dairy), cheese (plant-based or dairy), the list goes on. Take some time and upgrade your stew with some fun toppings.
15-Minute Curried Chickpea Stew
- 2 tablespoons olive oil
- 6 scallions, sliced, white and green parts divided
- 2 teaspoons curry powder
- 1 teaspoon each: cinnamon and smoked paprika
- 2 cans (15-16 oz each) chickpeas, undrained
- 1 can (14.5 oz) petite-diced tomatoes
- 2 tablespoons chopped fresh cilantro
- Heat oil over medium-high heat in a large skillet. Add scallion whites; sauté until softened, 3 to 4 minutes. Add seasonings; cook until fragrant, a minute or so. Add chickpeas and tomatoes and bring to a simmer. Reduce heat to medium-low; simmer, stirring occasionally, until liquid thickens to stew consistency (beans will just start to stick to pan bottom), 10 to 12 minutes. Stir in cilantro and serve.